Chef Valerie made this easy and satisfying meal for lunch recently and it was just perfect for one of winter’s last remaining days. It would also be just the thing for a pot luck — both filling and something vegans and non-vegans alike would enjoy.
3 pounds Yukon gold potatoes
1 large white onions, chopped
1 yellow bell pepper, seeds and ribs removed, and chopped
2 8-ounce packs tempeh of your choice, cubed
3 tablespoons chopped flat Italian parsley
4 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon crushed chili pepper flakes
3 tablespoons granulated garlic
1 teaspoon liquid smoke
Salt and pepper to taste
- Wash and boil potatoes whole with skins on. Boil until fork tender, then drain and cube.
- While potatoes are boiling, heat 2 tablespoons of the olive oil in a large sauté or frying pan and sauté onions until caramelized (15-20 minutes).
- Boil tempeh cubes for 10-15 minutes and drain.
- Add potato cubes to caramelized onions along with the chopped pepper, paprika, chili pepper flakes, 2 tablespoons of the granulated garlic, liquid smoke, and salt and pepper to taste. Sauté for about 10 minutes, adding up to ½ cup water if potatoes seem too dry.
- Heat remaining 2 tablespoons of the olive oil in a second frying pan and sauté cubed tempeh and remaining tablespoon of granulated garlic until brown and crispy, about 6-7 minutes. Turn cubes a few times to enable browning. Add the tempeh to the potatoes and cook together for another 5-10 minutes. Place in a bowl, sprinkle the top with parsley, and serve.